Be Healthy Food Hygiene and Safety Procedures

Transcription

1 Be Healthy Food Hygiene and Safety Procedures Statutory Framework for the Early Years Foundation Stage 2012 Quote Reference: 3:45/3:46/3:47 Where children are provided with meals, snacks and drinks, they must be healthy, balanced and nutritious. Fresh drinking water must be available and accessible at all times. There must be an area which is adequately equipped to provide healthy meals, snacks and drinks for children as necessary. There must be suitable facilities for the hygienic preparation of food for children, if necessary including suitable sterilisation equipment for babies food. Providers must be confident that those responsible for preparing food and handling food are competent to do so. In group provision, all staff involved in preparing and handling food must receive training in food handling. Registered providers must notify Ofsted of any food poisoning affecting two or more children looked after on the premises. Notification must be made as soon as is reasonably practicable, but in any event within 14 days of the incident. A registered provider, who, without reasonable excuse, fails to comply with this requirement, commits an offence The Children s Centre is aware that children are vulnerable to food poisoning and therefore it is particularly important that extra care is taken when preparing food for them. As the Centre serves snacks, food and drink to children and the wider community it is registered with the Local Environmental Health Department and is required to comply with the standards set within The Foods Standards Agency, Safer Foods Better Business Toolkit. (See Appendix 10). The Children s Centre ensures: The Barnsley Children s Trust Food and Nutrition Guidelines relating to Food Hygiene and Safety are followed. All food handlers have completed and follow procedures from a recognised Food Hygiene course and renew the training once every three years. Children are never left alone whilst eating or unobserved by staff.

2 All highchairs will have safety harnesses which will be used at all times. Insulated boxes will be used if food is taken on trips or outings. Food Preparation When preparing food the Centre ensures they: Keep the fridge temperature between 0º C - 5 C and the freezer at -18 C or below. Check and record the temperature every working day and keep a written record in appropriate documentation (See Appendix 10 Safer Food Better Business Toolkit). Don t allow raw meat to touch other foods. Store raw meat/poultry in clean containers on the bottom shelf of the fridge. Use separate boards and utensils for raw meat and fish and wash between uses. Always wash hands after touching raw meat and before touching anything else. Root vegetables are always topped and tailed and if to be eaten raw they are washed thoroughly. Do not use unpasteurised milk or milk based products. Rotate food stocks and discard food beyond its sell-by date. Do not leave food uncovered around the kitchen. Thaw food completely before cooking unless cook from frozen is stated. Cook food to a temperature of no less than 75 C the same applies to reheated food. The cooling down period must be within 90 minutes of it being cooked, if it is left for longer than this it must be discarded. Keep perishable foods in a fridge including food brought from home. Food waste is monitored and information sought when waste is excessive. Kitchen Hygiene All cleaning materials used in the kitchens/food preparation areas have been COSHH assessed and guidelines for their use are followed. The kitchen/food preparation areas are kept hygienic by: Detergents and degreasers which should be used on greasy/oily surfaces.

3 Disinfectants which are used on surfaces which come into contact with food, or on hands after contact with detergents, in order to kill bacteria. Sanitisers are chemicals which have detergent and disinfectant properties. When used in food preparation areas they must be suitable for use in a food environment. Spilt food is wiped up straight away. Worktops are cleaned thoroughly with antibacterial/sanitiser spray after they have been touched by raw meat or eggs. Ready to eat food must not be put on a worktop or chopping board which has come into contact with raw meat. Colour coded chopping boards and knives are used to ensure no cross contamination takes place. Kitchen cloths and sponges must be washed and disinfected regularly and dried thoroughly before being used again. Kitchen cleaning resources including cloths and mops should be colour coded and stored hygienically: - White Toilet only - Blue Dining room only - Red Raw meat only - Yellow General kitchen use - Green Fruit and vegetables When disposable kitchen towels are used they are used once and thrown away. Knives, spatulas, tongs etc are thoroughly washed and sanitised after every use. Waste is disposed of in lidded bins which are cleaned regularly and lids are kept closed at all times. Precautions are taken to ensure pests are controlled. Personal Hygiene Personal hygiene is important to limit the risks of cross contamination and to promote good practices to children. All food handlers nails should be kept short, and tidy. Gloves should be worn when preparing snacks.

4 The wearing of gloves is discouraged for assisting children at meal and snack times. Other than food preparation, gloves should only be used for designated activities and reasons, e.g. to cover sores or for dirty jobs. If and when gloves are worn (other than for food preparation) the reasons and designated activities should be identified in the Children s Centre documented food safety management system. Where gloves are worn they should be changed routinely and regularly washed as hands would be. All staff will be made aware of the importance of washing their hands before starting work and before returning to work. They will wash with warm water and antibacterial soap rubbing their hands together for around 15 seconds ensuring both sides of the hands are covered with soap ensuring all areas of the hands including nails are clean. Hands will be rinsed in clean water and paper towels or a hand dryer will be used to dry the hands thoroughly. The use of gloves does not negate the need for handwashing. Hands must be washed: Before Preparing food; eating; helping children to eat; attending to babies. Between Handling raw food and touching other food and kitchen utensils. After Preparing food, visiting the toilet, toileting children; emptying rubbish or waste bins; changing nappies; caring for sick children; sneezing or coughing; handling or stroking animals; taking a break, smoking and after supporting children in the outdoor environment Children will be taught basic hygiene practices and will wash their hands as above with soap and water:

5 Before Eating meals and snacks. After Using the toilet. Handling animals. Messy play. Outdoor play. Please note the above list is not exhaustive. The Children s Centre must notify Ofsted of any food poisoning affecting two or more children looked after on the premises. Notification must be made as soon as is reasonably practicable, but in any event within fourteen days of the incident. A registered provider, who, without reasonable excuse, fails to comply with this requirement, commits an offence.